Date: June 6th, 2018
Time: 4:00 - 6:30 p.m. EDT
Location: Dunster House, Harvard University
945 Memorial Drive, Cambridge, Massachusetts
Please join The New England RCA and Chef Martin Breslin, Director of Culinary Operations at Harvard University, for a healthy and sustainable culinology event. Our topic will feature the growing trend of Plant-Forward a guiding principle from Menus of Change®; the art of producing foods that are healthier, sustainable and ethically sourced. This principle will be demonstrated by using a pulse (legume) flour in combination with chicken and vegetables in a grilled dinner patty.
- Introduction to Menus of Change® and the principle Plant-Forward with a historical look back at Harvard’s Dining Services.
- Presentation from AGT Food on Pulse Flour applications.
- Demonstration by Martin Breslin - Chicken dinner patty with pulse flour.
- Networking and tasting to follow with Bantam Cider Company, Somerville, Mass.
RCA Members $35.00
In this formulation, the pulse flour will act as a binder and help to reduce the amount of animal protein up to 5%. The functional properties from the pulse flour will enhance the nutritional profile with protein and dietary fiber. This blended combination supports the development of sustainable recipes and menus. Pulse crops are used to extend and diversify crop rotations, increase available nitrogen; and are an important source of protein. In addition, the use of animal protein is reduced thus producing a lowering effect on the carbon footprint.
AGT Foods and Ingredients will supply the pulse flour. As one of the largest suppliers of value added pulses, they purchase pulses from 40 farm locations in the best pulse growing regions around the world. AGT was honored with an Innovation Award at the IFT 2017 Conference for reducing the “beany” note and other undesirable flavors in pulse flours. The process does not alter the protein content, overall nutritional quality and functionality. AGT’s pulse flours were chosen for Chef Breslin's dinner patty for the functional applications, and because the flavor impact will be minimal especially with poultry.
The New England RCA extends many thanks to Harvard University Dining Services, Bantam Ciders and corporate sponsors, AGT Foods and Signature Breads, for helping to make this event possible. For more information, contact Susanna Tolini, CRC or Jerry Levine.
For questions regarding registration, please contact Katie King at 312-321-6861.
Thank you to our year-round Regional Program sponsor, ADM.
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